Anyone who has ever tried cutlets from a Soviet canteen will want to repeat the recipe at home.
But it is rare that a housewife manages to achieve success.
Of course, the main reason is that Soviet chefs strictly followed proven recipes and maintained a balance of ingredients.
But the chefs also had their own trick, thanks to which the cutlets always turned out juicy and incredibly tasty.
What was the main secret of Soviet canteen cutlets?
Few people know that chefs introduced an unusual component, thanks to which the taste became more balanced and pleasant.
We are talking about ordinary soda.
The powder helps the minced meat become more juicy. It is also believed that the cutlets turn out fluffy and airy precisely due to this component.
There is no need to add a large amount of soda. For half a kilogram of minced meat, take half a small spoon of soda. Then, cooks recommend thoroughly mixing the meat preparation and keeping it in the refrigerator for an hour. And then you can safely start frying.
